Skip the lamb this Easter and try this succulent salmon that’s packed with fresh flavour!

Ingredients

• 1 cup (250 mL) Lactantia European Styled Unsalted Butter
• 1 salmon filet (about 3 lb/1.4 kg)
• 2 cloves garlic, minced
• 1 tsp (5 mL) salt, divided
• 3 tbsp (45 mL) each chopped fresh dill, parsley and chives, divided
• 1 lemon, divided
• 1/4 cup (60 mL) dry white wine
• 4 egg yolks
• 1 tsp (5 mL) Dijon mustard
• Pinch cayenne pepper
• 2 tbsp (30 mL) chopped capers

Instructions

1. Preheat oven to 400°F (200°C). Arrange salmon filet on piece of foil; transfer to baking sheet. Season with garlic, and half each of the salt, dill, parsley and chives. Slice half of the lemon into wheels; reserve remaining half of lemon.
2. Place lemon wheels over salmon and pour white wine over top. Cover salmon with another piece of foil, crimping edges to create packet. Roast for 20 to 25 minutes or until salmon flakes easily and is cooked through.
3. Meanwhile, melt butter in microwave-safe bowl, or in small saucepan set over medium-low heat.
4. In blender, combine egg yolks and mustard; blend in lemon juice from reserved lemon. With blender on low speed, slowly drizzle melted butter into egg yolk mixture until well combined and thickened.
5. Season with remaining salt and cayenne (if sauce is too thick, add 1 tbsp/15 mL warm water for desired consistency).
6. Spoon Hollandaise sauce over salmon; sprinkle with remaining dill, parsley, chives and capers.

Tip

To make ahead, store Hollandaise sauce in a warm spot (i.e., beside the stovetop), and use within the hour.